Parsons

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Opening Times

Monday - Saturday:Lunch 12pm - 2.45pm Dinner 5pm - 11pm

Once you see the menu, you might wonder whether Parsons is a seafood restaurant with wine or a wine bar that happens to serve seafood. That's because the new spot brings together head chef Goemon Ishikawa - formerly of Fera at Claridge's - and executive chef Cathal O'Malley, previously the head chef at 10 Cases, which is known for its wine list. Like Parsons' interior - a clinical, compact space that's lined with white tiles - the menu is short and simple. Try sea trout tartare with Bloody Mary jelly, squid and cauliflower aioli, lobster mash and brown crab pissaladière. Just save space for the catch of the day.